bacon upside down jalapeno corn bread recipe
Prep time: 
Cook time: 
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Serves: 8-10 servings
You will need a 12 inch cast iron skillet
  • 1½ cups of fine ground yellow or white cornmeal, I used yellow
  • 1 cup all purpose flour
  • 1 and ½ teaspoons kosher salt
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • 4 eggs
  • 16 ounces of 2% cottage cheese
  • 2 teaspoons fresh lemon juice
  • 2-3 jalapeno peppers
  • ½ an onion (about ⅓ of a cup chopped)
  • 1 tablespoon canola or vegetable oil
  • 8-9 strips of thick cut bacon
  1. Heat the oven to 400 degrees
  2. Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
  3. In another bowl beat the eggs and stir in the cottage cheese and lemon juice
  4. Add the cottage cheese mixture to the cornmeal mixture and stir well, set this aside
  5. Remove the seeds from the jalapeno and dice it (you should have about ¼ cup total)
  6. Dice the onion
  7. Saute the onion and jalapeno in the oil over medium heat until softened but not brown, about 5 minutes. Remove the jalapenos and onion from the skillet and stir it into the batter
  8. Let the skillet cool off for about 10 minutes then lay the strips of bacon into the skillet
  9. Cook the bacon over medium heat on the stove top for about 5 minutes
  10. Turn off the heat and flip the bacon over keeping it in order
  11. Pour the batter carefully over the bacon strips
  12. Place the skillet into the oven and bake for 18- 20 minutes. A toothpick inserted into the center will come out clean
  13. Let the cornbread rest for about 5 -10 minutes
  14. Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck
  15. Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter
Recipe by Sweet Savant at